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Journal of Dairy Science|January 27, 2004
Milk pH as a function of CO2 concentration, temperature, and pressure in a heat exchangerY Ma, D M BarbanoJournal of Dairy Science|June 5, 2003
Serum protein and casein concentration: effect on pH and freezing point of milk with added CO2Y Ma, D M BarbanoJournal of Dairy Science|February 1, 1988
Preliminary investigation of the properties of somatic cell proteasesR J Verdi, D M BarbanoJournal of Dairy Science|July 1, 1991
Properties of proteases from milk somatic cells and blood leukocytesR J Verdi, D M BarbanoJournal of Dairy Science|August 1, 1987
Rapid method for determination of milk casein content by infrared analysisD M Barbano, M E DellavalleJournal of AOAC International|December 10, 1999
Kjeldahl nitrogen analysis as a reference method for protein determination in dairy productsJ M Lynch, D M BarbanoJournal of Dairy Science|February 19, 2014
The effect of immunoglobulins and somatic cells on the gravity separation of fat, bacteria, and spores in pasteurized whole milkS R Geer, D M BarbanoJournal of Food Protection|April 3, 2019
Thermal Degradation of FD & C Red No. 3 and Release of Free IodideD M Barbano, M E DellavalleJournal of Dairy Science|July 21, 2004
Reduced-fat cheddar cheese manufactured using a novel fat removal processB K Nelson, D M BarbanoJournal of Food Protection|March 30, 2019
Method for Use of a Differential Scanning Calorimeter for Determination of Bacterial Thermal Death TimesL E Grieme, D M BarbanoPageof 30